Rustic Eggplant Moussaka

Tender slices of roasted eggplant layered with rich meaty sauce & slathered with cheesy topping!


Eggplants/aubergines -3
Ground meat – 1 kg (minced beef or lamb)
Onion – 1, finely chopped
Garlic – 4 pods, finely minced
Tomatoes – 2, roughly chopped
Tomato paste – 1 tsp
White wine – 1/2 cup
Pepper powder- 1 tsp
Parsley – A small bunch, finely chopped
All purpose flour – 4 tsp
Milk – 2 cups
Parmesan/mozzarella cheese – 1/2 cup, grated
Dried oregano – 1 tsp
Egg- 1, beaten
Olive oil – As needed
Salt – To taste
Butter- As needed

Method: Preheat the oven to 400 F.  Slice the eggplant into ¼ inch thick disks.  Sprinkle salt and keep it aside for 15-20 mins. Rinse well, pat dry, and brush each side with olive oil.  Place the eggplant discs on a greased baking pan and roast until just softened and golden brown for about 10-15 mins.

Heat oil in a pan. Add the chopped onions and saute until translucent. Add the garlic and fry for 1-2 mins. Add the minced meat and cook on medium flame until the meat turns brown, stirring often. Add the chopped tomatoes, tomato paste, white wine, chopped parsley, oregano, salt, and pepper. Stir well, cover with a lid, and let it simmer on medium to low heat for 15-20 mins.

In a small pan, melt butter. Whisk in flour and cook for 2-3 mins, stirring often. Add the milk and whisk well, bringing it to a boil. Remove from flame, add cheese, salt, pepper. Keep it aside to cool.

Generously grease an ovenproof dish with butter or olive oil. Place one layer of eggplant. Layer it with half of the meat sauce. Add another layer of eggplant and the remaining meat sauce. Add the final layer of eggplant. Whisk in the beaten egg into the prepared white sauce until nice and smooth. Spread this over the top eggplant layer. Sprinkle the remaining cheese and place the dish in the oven for 30-40 mins, until beautiful and golden brown.  Remove from the oven and let it stand for 10 mins before serving.

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